This Strawberry Almond Cream Tart is perfect for celebrating a special occasion or for Mother’s Day. Elegant and beautiful, guests will be impressed without knowing how easy this was to make.

Today’s a very special day~ we’re celebrating my friend, Georgia’s, soon to arrive baby girl! For those of you who don’t know Georgia, she’s the writer/photographer of The Comfort of Cooking, where you’ll find no-fuss, family-friendly comfort food recipes.

This is such an exciting time in a woman’s life, so I am thrilled for Georgia and the new life that lies ahead of her…so many special milestones to share together, lots of memories to embrace, and the amazing opportunity to teach and mold a new little one into a precious human being.

I could think of no better way to celebrate than making this Strawberry Almond Cream Tart for Georgia’s baby shower today. I originally spotted a similar tart on Cooking Light as I was thinking about what to make for this special occasion.

I swapped out the graham cracker crust for a gluten-free crust made with almond flour and coconut flour, bulked up the filling with some vanilla yogurt, and left off the strawberry glaze so the fresh berries could shine through.

I’ve never been a pie maker so I opted for this no-fuss tart where the crust is simply pressed into the a tart pan. Toasted sliced almonds decorate the edges so there’s not need to make sure the edges are primped and pretty (another reason I can’t make pies). I placed a border of fresh raspberries and halved strawberries on top of this lightened up “cheesecake” filling made with low-fat cream cheese and vanilla yogurt. I took some step-by-step photos with my phone to show how I arranged the strawberries – it’s easy.

I tested this tart out on my boys and they loved it, so I hope Georgia does too!

Congratulations Georgia and I can’t wait to see your little darling!

Be sure to check out all the tasty treats that everyone made for Georgia’s Virtual Baby Shower!

In a large bowl, mix together all ingredients until mixture just holds together when you pinch it with your fingers.

Spoon into a tart pan (mine was 9¾" in diameter). Use your fingers to press the dough to cover the bottoms and sides of the pan. I went with the rustic look and didn't worry about the edges being uniform.

Bake for 10-15 minutes until crust is light brown. Do not over bake or the crust will turn bitter. Cool.

Place a row of raspberries around perimeter of tart. Arrange strawberry halves on tart as desired. Place a few more raspberries in the center of the tart. Sprinkle toasted almond slices around perimeter of tart.

Strawberries and almonds go so well together and I love all the flavors in this tart! I’ll chock this up to being healthy and go for an extra hefty slice! Nice to meet you through this lovely baby shower for our lovely friend, Georgia!

Absolutely gorgeous tart Jeanette! And, I think we are simpatico when it comes to pie crust making skills-I would be making the “pressed” version as well. That, or buying a pre-made crust Definitely making!!!

Thank you so much for sharing this beautiful strawberry tart for my virtual shower, Jeanette! ♥ I’m so surprised and overwhelmed with love today! What an incredibly sweet gesture. So happy you were a part of it! I can’t wait to bake this gorgeous tart for spring!

Jeannette, what a gorgeous tart–and I love the gluten free swaps. Coconut gets me every time I’ve never baked with coconut flour before but I just bought some and know what recipe I’m going to try first!

Love looking at your website, everything always looks so yummy! Yes, I do have a problem. Many of us who are Celiac are also lactose intolerent. In fact I think that most of us are! So, why do you use dairy in many of your recipes, or at least offer a substitute. I don’t like using chemicals so won’t use immitations. BUT I do want to make this pie. I have made the strawberry glace’ pie, years ago. The almond crust looks even better than dough! But the dairy … oh, what to do?

Fredda, there are dairy-free cream cheese and yogurt products available that you might seek out. As an alternative, you can try making cashew cream (soak raw cashews in water and then blend to a thick puree) in place of the cream cheese.

Can you give me directions on the cashew cream? How much for one pie? Also, do you have favorites for the dairy substitutes (no chemicals, please)? Our anniversary is coming and strawbery pie’s my H’s favorite. Thanks, Jeanette for your attention.

WOW! Looks like everyone loves this recipe, I’m so happy that I asked for it! I plan to make it often and use it various ways. What a good find, thank you sooo much, Jeanette! Once again I will enjoy cooking ….